Part of the work of our Extension Program includes providing timely information and extending knowledge to the public. Many topics are available in our Fact Sheets, provided below. Also, our applied research projects are available in peer-reviewed journals.

Acidified Foods

• Acidified Foods: Formulating Dressings, Sauces and Marinades
• Considerations for Developing a HACCP Plan for Acidified Foods
• Developing a Recall Plan for Acidified Foods

Biotechnology

• Biotechnology and Its Applications
• Biotechnology: Answers to Common Questions

Dairy Processing

• BST and Milk
• Preventing Antibiotic Residues in Milk
• Producing Safe, High Quality Dairy Products
• Protecting the Safety of Milk
• Using the Bulky Flavor Dilution

Entrepreneurs

• Choosing and Using a Copacker
• Developing a Recall Plan
• FDA Exemptions for Small Businesses
• Formulating Dressings, Sauces and Marinades
• I Want to Sell Food in a Retail Market – Now What?
• Refrigerated Foods: Some Rules for Processing
• Scheduled Processes
• Who Will Regulate My Food Business?

Food Safety

• Basics of Microbiology
• Cooling Hot Foods
• Extended Shelf Life Refrigerated Foods
• Food Safety Tips for Large Gatherings
• Irradiation
• Keep Cold Foods COLD and Hot Foods HOT
• Listeria
• Making Pickles in North Carolina
• Measuring the Heat – Foodservice Thermometers & How to Use Them
• Meeting the Press: An Agent’s Guide to Media Relations
• Pickle and Pickle Product Problems
• Salvaging Flooded Crops
• Thawing Food Safely

Fruit & Vegetable Processing

• Herbal Foods
• Making Pickles in North Carolina
• Manufacturing Jelly and Preserve Products
• Pickle and Pickle Product Problems

Good Agricultural Practices*

• Cabbage and Leafy Greens
• Citrus Fruit
• Cucumbers, Eggplants, Squash, Peppers and Sweet Corn
• Green Beans and Peas
• Melons
• Peaches
• Strawberry, Raspberry, Blackberry and Blueberry
• Sweet Potato, Carrots and Root Crops
• Tomatoes

HACCP (Hazard Analysis and Critical Control Point)

• Considerations for Developing a HACCP Plan for Acidified Foods
• HACCP Principles

Poultry Processing

• Liquid Assets for Your Poultry Plant (CD-20)
• Poultry CEO’s: You May Have a $168 Million Opportunity (CD-24)
• Poultry Processors: You Can Reduce Waste Load and Cut Sewer Charges (CD-22)
• Survey Shows That Poultry Processors Can Save Money by Conserving Water (CD-23)

Seafood

• Mercury in the Environment and Our Food
• Seafood Safety – Questions and Answers

*ACKNOWLEDGEMENTS (1) Cornell University, Food Safety Begins on the Farm, A Grower’s Guide. (2) United States Dept. of Health and Human Services – FDA and CFSAN, The Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables. Produced With Funding By USDA-CSREES Project Number 00-51110-972